This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Salsa
Method
1.In a large frying pan, heat oil on high. Brown mince for 5-6 minutes, breaking up lumps. Remove from pan.
2.In the same pan, sauté onion for 3-4 minutes until tender. Add garlic, oregano, cumin and chilli powder, cooking for 1-2 minutes. Stir in passata and bring to the boil. Simmer for 5 minutes. Reserve 1 cup of sauce and set aside.
3.Return mince to sauce in pan with tomatoes and black beans. Simmer for 5 minutes.
4.Spoon mince mixture down the centre of each tortilla. Roll up to enclose filling. In a large, oven-proof dish, arrange side by side. Pour reserved sauce over and sprinkle with cheese.
5.Preheat oven to hot, 200°C. Bake for 15-20 minutes until cheese melts.
6.For the salsa: In a small bowl, combine all ingredients. Season.
7.Serve enchiladas topped with salsa, sour cream, coriander leaves, guacamole, hot sauce and lime wedges.